Optimization of Bioprocess Extraction of Poria cocos Polysaccharide (PCP) with Aspergillus niger β-Glucanase and the Evaluation of PCP Antioxidant Property

• Published in: Molecules (Basel, Switzerland) Vol. 25; no. 24; p. 5930
• Main Authors: Wu, Peng, Tan, Hongyuan, Zhan, Jianfeng, Wang, Weixin, Hu, Ting, Li, Shiming
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 15.12.2020; MDPI
• Subjects: antioxidant activity; Antioxidants; Antioxidants - chemistry; Antioxidants - pharmacology; Aspergillus niger; Aspergillus niger - enzymology; Biotransformation; Dosage; Enzymes; Enzymolysis; Food; Free radicals; Hydrogen-Ion Concentration; Hydroxyl radicals; Immunoregulation; Mushrooms; Nutritive value; optimal processing conditions; Optimization; Polysaccharides; Polysaccharides - chemistry; Polysaccharides - isolation & purification; Poria cocos; Poria cocos polysaccharide; response surface method; Response surface methodology; Saccharides; Scavenging; Superoxide anions; Temperature; Wolfiporia - chemistry; β-glucanase; China; β-glucanase; response surface method; optimal processing conditions; biotransformation; antioxidant activity; Poria cocos polysaccharide
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules25245930

mushroom is widely used as a food and an herb in East Asian and other countries due to its high nutritional value. Research has demonstrated that polysaccharides (PCP) are the major bioactives and possess antioxidation, anti-inflammation, immunoregulation, and other health promoting properties. However, the efficient preparation of PCP has been a challenge, particularly in large scale for industry. Herein, we investigated the biotransformation of PCP from , catalyzed by β-glucanase from and focused on optimizing the most four influencing parameters: Temperature, time, pH, and enzyme dosage in this study. After numerous optimizations with the assistance of response surface optimization methodology, we have established that the optimal conditions for the biotransformation PCP preparation were as following: Enzymolysis temperature 60 °C, time 120 min, pH 5.0 and enzyme dose 20 mL. Under these conditions, the extraction yield of PCP reached as high as 12.8%. In addition, the antioxidant activities of PCP were evaluated by reducing power assay and 1,1-diphenyl-2-picryl-hydrazyl, superoxide anion, and hydroxyl radicals scavenging assays. Resulting data showed that PCP presented outstanding antioxidant capacity. Thus, these findings indicate that PCP could be produced as a natural antioxidant for further development.